materials

3g of oat noodle, 8g of Pleurotus eryngii, 8g of Flammulina velutipes, 5g of Agrocybe aegerita, 1 onion, proper amount of oil, 1 tablespoon of onion, ginger and garlic powder, 1 tomato and 2 tablespoons of soy sauce.

Method

1. Add the same amount of oyster noodle at 85℃-. Then knead them into noodles with the thickness of the forefinger

5. Tear the noodles into small flour noodle with the size of buttons

6. Take a small flour noodle and rub it evenly with the palm of your hand

7. Squash the two ends slightly and rub them into sharp corners

8. Rub all the fish and fish in the oat noodle and cover them with gauze to avoid air drying

9. Chop the tomatoes

11. Add a little more oil than usual to the pan, heat to 8%, and pour in Pleurotus eryngii and Agrocybe aegerita

12. Stir-fry until the mushrooms are yellow in oil, and then take them out for later use

13. Take another pan, add a little oil, and after heating, add the onion segments

14. Add a proper amount of onion, ginger and garlic powder, and stir-fry. Stir-fry and add Flammulina velutipes

17. Stir-fry well, then pour in soy sauce and simmer for about 1 minutes

18. Pour in some water before the soup is dried

19. Add a little salt to taste, stir well and boil over high fire

2. Add oat noodle fish, boil again and cook for about 5 minutes.